Lots of leftovers. And then leftovers from leftovers. We've pretty much eaten everything, having to throw away very little after the holidays. One of the leftovers of leftovers was a bag of linguine; I'd put the leftover Christmas eve mussels over pasta (wonderful!) and had linguine leftover. Where pasta isn't my #1 favorite food, I wanted to try something different with it and we've never had a linguine frittata.
The recipe is from the Everyday Food show website. The original recipe was for one; I tweaked some of the ingredients as well as increased ingredients so that it could feed four. You can use any long strand pasta, like spaghetti or fettucine, as well.
5 large eggs
5 tbsp milk
1/2 tsp coarse salt
1/8 tsp ground pepper
3 cups cooked linguine, roughly chopped if desired
1 cup shredded cheddar cheese
3/4 thawed and drained chopped frozen spinach
1 tsp oil
1. Heat broiler to high. In a medium bowl, whisk together eggs, milk, salt and pepper. Mix in linguine, cheese, and spinach.
2. In a large broiler-proof skillet, heat the olive oil over medium-low. Pour in spaghetti mixture; cook until top is almost set, 5-7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set about 1 minute.
The Verdict: More fun than just another pasta and sauce meal. Tasty, but I'm not pining for more leftover pasta to make it again.
I liked that the top was slightly crunchy (and yeah, OK, if you look at my picture it was maybe a little too crunchy) and that the pasta within the frittata was still a bit al dente. The textures were great. The cheese and spinach were good but can be substituted with whatever you desire: the original recipe called for shredded Swiss and peas.
Definitely fun, though. I think kids would really enjoy this dish.